Chorizo de Cantimpalos
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Chorizo de Cantimpalos is a protected geographical indication (PGI) of chorizo produced in the province of Segovia, Spain.
Chorizo began to be produced on an industrial basis in the area of Cantimpalos c. 1900, with instances of exports (including to Mexico) dating to 1928.[1]
The PGI jurisdiction, created in 2008,[2] spans 75 municipalities of the province of Segovia,[3] with factories located in Villacastín, La Lastrilla, La Losa, Bernuy de Porreros, Cantimpalos, Valseca, Carbonero el Mayor and Tabanera la Luenga.[4] The embutido is typically made of 70% pork lean parts; 26% pork fat; 2% salt; 2% smoked paprika, garlic, and oregano; and it is presented in three formats: sarta, achorizado, and cular.[3][5]
References
[edit]- ^ Domínguez, Jesús (11 June 2022). "Cantimpalos: un chorizo que da sabor a siglos de historia". El Norte de Castilla. Grupo Vocento.
- ^ "Chorizo de Cantimpalos, en tierras segovianas". 20minutos.es. 21 November 2013.
- ^ a b "Denominaciones de Origen y de Calidad Diferenciada" (PDF). Distribución y Consumo. 124. Mercasa. 2008. ISSN 1132-0176.
- ^ Martínez Fernández, Luis Carlos (2015). "Tendencias y perspectivas de desarrollo rural en la provincia de Segovia: oportunidades y límites". Anales de Geografía. 35 (1). Madrid: Ediciones Complutense: 47. doi:10.5209/rev_AGUC.2015.v35.n1.48963. ISSN 0211-9803.
- ^ Martínez Fernández 2015, p. 47.
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